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Roasted Red Pepper Soup

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Celebrate the start of soup season with these fall flavors in a creamy vibrant soup.
Course Main Course, Soup
Cuisine American, European
Keyword blended soup, carrot soup, carrots, cherry tomato soup, creamy plant based soup, creamy soup, easy vegan soup, fall harvest, fall recipe, red bell peppers, roasted red pepper soup, soup season, souper soups, souperb soups, vegetable soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 124.6
Author carleigh

Equipment

Ingredients

  • 1 yellow onion roughly chopped
  • 2 carrots roughly chopped
  • 4 red bell peppers roughly chopped
  • 1 cup cherry tomatoes
  • 1 head garlic sliced in half cross-wise
  • salt and pepper to taste
  • 1-2 sprigs thyme fresh
  • 1-2 sprigs rosemary fresh
  • 1 cup vegetable broth
  • 1 cup coconut milk or soy milk

Instructions

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roughly chop the onion, carrots, and red peppers quartered, then spread them out on the sheet with the cherry tomatoes and the whole head of garlic (sliced in half crosswise). 
  • Drizzle everything lightly with olive oil if desired, sprinkle with salt, pepper, and the fresh thyme and rosemary sprigs, and roast for 25 to 30 minutes, until the vegetables are tender and slightly caramelized.
  • Once roasted, squeeze the softened garlic cloves from their skins into a blender along with the rest of the vegetables. Add the coconut milk or soy milk and 1 to 2 cups or vegetable broth, then blend until completely smooth and creamy. Taste and adjust seasoning as needed, adding more salt and pepper if desired.
  • Pour into bowls and serve warm, with crusty bread for dipping if you like.

Notes

  • Use jarred roasted red peppers if you' want to skip roasting fresh ones're looking for a budget-friendly alternative. You can also use frozen or canned carrots for the same reason.
  • Add a drop of liquid smoke for an extra smoky touch. Alternatively, use smoked paprika.
  • If you don't like the taste of coconut, swap coconut milk for unsweetened soy or homemade cashew cream.
  • Start with a cup of broth, and increase the amount if needed. It all depends on the texture you prefer and how powerful your blender is.
  • Serve with fresh herbs, croutons, or a swirl of plant-based yogurt.
  • This recipe yields 4-6 servings depending on serving size.

Nutrition

Calories: 124.6kcal | Carbohydrates: 12.6g | Protein: 2.6g | Fat: 8.4g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 26.4mg | Potassium: 416.1mg | Fiber: 3g | Sugar: 5.9g | Vitamin A: 6011.5IU | Vitamin C: 111.9mg | Calcium: 35.3mg | Iron: 2mg